Elote Recipe
Roasted corn slathered in garlic aioli, coated with crispy crushed plantain chips and an almond queso fresco. Topped with chopped red onion, fresh cilantro and Cholula; served with lime wedges.
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Ingredients
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Corn Preparation
Garlic Aioli
Toppings
Method
Corn Preparation
- 1
Roast the Corn
Preheat your grill to medium-high heat. Brush the corn on the cob with olive oil and sprinkle with salt. Place the corn directly on the grill. Roast the corn for about 10-15 minutes, turning occasionally, until the kernels are tender and have grill marks. Once roasted, let the corn cool slightly before handling.
Garlic Aioli
- 2
Make the Aioli
In a medium bowl, combine mayonnaise, minced garlic, fresh lemon juice, and salt. Mix well until all ingredients are thoroughly combined. Adjust salt to taste. Set aside in the refrigerator to chill while preparing the corn.
Assembly
- 3
Assemble Elote
Once the corn has cooled enough to handle, slather each ear of corn generously with the garlic aioli. Roll the corn in the crispy crushed plantain chips until well coated. Sprinkle the crumbled almond queso fresco over the corn. Top with chopped red onion and fresh cilantro. Drizzle with Cholula hot sauce to taste.
- 4
Serve
Serve the elote with lime wedges on the side for squeezing over the top before eating.